Baking · Breakfast

Breakfast Two Ways

Breakfast, it’s the most important meal of the day. Some days I opt for the healthier and other days heartier but then there are the days I go for the indulgent variety and this first little gem fits the bill and then some. If you are ready to throw your diet and your skinny jeans out the window I highly recommend this recipe!

Baked French Toast with Praline Topping
1 loaf french bread, sliced into 1 inch pieces
2 eggs, lightly beaten
1 cup milk
2 tbsp sugar
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg

Arrange bread slices into a buttered loaf pan.
Combine remaining ingredients in large bowl and pour mixture over bread evenly (spoon some between the slices) refrigerate for an hour.
Preheat oven to 350 degrees F and prepare topping:

Pecan Praline topping
1/2 cup butter, melted
1/2 cup brown sugar
1/2 cup pecans, chopped
1/2 tsp cinnamon
1/2 tsp nutmeg

Combine ingredients in bowl and mix until combined. Pour on top of bread and in between slices, bake for 40 minutes or until the top is golden.

On the other end of the spectrum, the more nutritious side, I made a breakfast muffin the other week using my carrot muffin recipe from my previous post and making a few alterations. Typically I don’t have  a lot of time to eat in the mornings so muffins are the perfect way to get something in my stomach to fuel my energy until lunch or as a quick snack throughout the day.

Carrot and Cranberry Muffins
1 1/3 cup flour
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla
1 cup brown sugar
2 apples, peeled and grated
4 carrots, peeled and grated
1/2 cup walnuts, chopped
1/2 cup dried cranberries
1/3 cup coconut

Preheat the oven to 350 degrees F.
In a medium bowl combine dry ingredients. In a large bowl lightly whisk the eggs, add vanilla and sugar. Add grated apple and carrot and mix. Add flour mixture to bowl and stir until combined. Add the walnuts, cranberries and coconut.
Spoon mixture into greased muffin tins and bake for 20 minutes or until toothpick inserted comes out clean.
Store in sealed container and they will remain moist and yummy for up to a week.



2 thoughts on “Breakfast Two Ways

  1. Thanks for sharing your great recipes Kendra, I can totally make both of these here….just need to bake the French bread first, haha. No apples here either but I bring in apple sauce! Always love new baking ideas. Your blog is great, you are a very good and interesting writer. Follow your dream and become that journalist!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s